Tortellini Pasta Salad

Ingredients:

•  1 pkg (9 oz) tricolor cheese tortellini
• 2 cups trimmed sugar snap peas
• 2 cups baby carrots
• 2 cups broccoli florets
• 2 Tbsp pesto
• 2 cup cherry tomatoes, halved
• 40 black olives, chopped
• 1/4 tsp ground black pepper
• Fresh basil

Directions:

1. Cook tortellini in a large pot of boiling water per the package directions, stirring occasionally. Add sugar snap peas, carrots, and broccoli and cook until tender but still crisp, about 3 minutes.

2. Drain pasta and vegetables, and rinse with cold water.  Place into a large bowl and toss with the pesto.  Fold in the tomatoes, olives, and pepper. Garnish with basil, if using.

Did you know that olives are packed with belly-fat fighting nutrients, including monounsaturated fats and polyphenols?

Dish nutrition (per serving): 367 cal, 15 g protein, 50 g carb, 8 g fiber, 8 g sugar, 13 g fat, 780 mg sodium.